Fried Pickle Champion Chips Recipe

Slice and dry

Pat pickles dry. If using whole dill pickles, slice each into 6–8 thin chips (about 1/8–1/4 inch thick). If using spears, cut crosswise into 1/4-inch slices. Place slices on several layers of paper towels and blot the tops with additional towels to remove as much brine/moisture as possible. Let rest 10 minutes with more towels atop to draw out excess liquid.

Optional quick soak

If you want less briny chips, rinse pickles briefly under cold water, then pat thoroughly dry before continuing. Note this reduces tang but also flavor intensity.

Make dry mix

In a shallow bowl, whisk together 1 cup all-purpose flour, 1/4 cup cornstarch, 1/4 cup fine cornmeal, 1 tsp Kosher salt, 1/2 tsp black pepper, 1 tsp smoked paprika, 1/2 tsp garlic powder, 1/2 tsp onion powder and 1/4 tsp cayenne (if using). This is the seasoned flour mixture for the initial dredge and to help batter adhere.

Prepare wet batter

In a separate medium bowl, whisk together 2 large eggs, 1/2 cup buttermilk and 1/2 cup club soda or cold sparkling water until smooth and slightly frothy. The carbonation lightens the batter for a crisp finish.

Prepare breadcrumb coating

In a third shallow bowl, combine 2 cups panko breadcrumbs, 1/2 cup yellow cornmeal (optional), 1 tsp seasoned salt and 2 tbsp chopped parsley. Mix and gently fluff so the crumbs are airy.

Dredge process

Set up a three-step breading station: seasoned flour, wet batter, panko. Working in batches (avoid overcrowding), dredge each pickle chip first in the seasoned flour, shaking off excess, then dip into the wet batter ensuring full coverage, and finally press into the panko mixture, coating both sides. Place finished chips on a wire rack set over a baking sheet to rest for 5–10 minutes — this helps the coating adhere and reduces fall-off in the oil.

Heat oil

Pour about 1 to 1 1/2 inches of neutral oil into a heavy skillet or Dutch oven (about 1 cup depending on pan size). Heat over medium-high to reach 350°F (175°C). If you don't have a thermometer, test with a small breadcrumb: it should sizzle and brown in ~45–60 seconds.

Fry chips

Carefully add battered pickle chips in a single layer without overcrowding (work in batches of 6–8 depending on pan size). Fry for 1.5–3 minutes per side, turning once, until golden brown and very crisp. Total fry time will depend on thickness. Use a slotted spoon or spider to transfer chips to a paper towel-lined tray or wire rack.

Season and rest

While still hot, lightly sprinkle chips with the extra 1/2 tsp Kosher salt (or to taste). Let rest 1–2 minutes to crisp further before serving.

Mix sauce

Whisk together 1/2 cup mayonnaise, 1/4 cup sour cream, 2 tbsp buttermilk, 1 tbsp chopped chives, 1 tsp lemon juice, 1/4 tsp smoked paprika, 1/2 tsp minced chipotle in adobo (or 1/2 tsp chipotle powder), 1/4 tsp garlic powder, 1/4 tsp salt and 1/4 tsp black pepper until smooth. Adjust thickness with additional buttermilk (1 tsp at a time) if you prefer a thinner dip.

Chill briefly

Cover and chill in the refrigerator at least 10 minutes to let flavors meld. Bring to room temperature for 5 minutes before serving if chilled longer.